From the HBD Archive
From: (Chris Shenton)
Subject: Priming sugar
Date: 1992-03-04 19:31:26 GMT

Bob Hettmansperger <> writes:
> I've discovered that I forgot to order priming sugar ... I was
> wondering if corn sugar was available in any other type of store
> that might be closer by

If you have any dry malt, that's ideal. I think you need about 30%
more than corn sugar. Extract syrup also works, but I'm not sure of
the proportions there. Just boil some up in enough water to make it
pourable, then use like normal.

I regularly prime with (unfermented) saved wort -- works well.

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